british food

Recipe updated with a method to cook the sausages *and* potatoes together :O            You would have thought you can make mashed potatoes in 4 minutes and cook sausages to perfection in just 8 minutes?! One delicious and fast meal cooked in the Instant Pot pressure cooker. Serves two hungry people generously.

Instant Pot Sausage & Mash

For the potatoes:

potatoes

ml milk

butter

mustard powder

Salt and pepper to season

For the sausages:

sausages sausage

olive oil

onion

ml red wine (can be substituted for beef stock)

water

cornflour

Salt and black pepper

Prepare the potatoes and place in a steamer...

Prepare the potatoes and place in a steamer basket which fits your Instant Pot.

Add the oil to the Inner Pot and...

Add the oil to the Inner Pot and press Sauté. When hot, sear the sausages and be sure to roll them around to get them brown.

Stir in the sticky onions, wine and water....

Stir in the sticky onions, wine and water. Place a long legged trivet in then the potatoes in their basket on top.

Put the lid on, set the vent to...

Put the lid on, set the vent to Sealing and set the pot to Manual High for 8 minutes.

QPR when alarm sounds and remove the potatoes...

QPR when alarm sounds and remove the potatoes carefully with an oven mitt. Tip into a bowl, mash and add the milk, mustard, butter and cheese. Taste and adjust the seasonings to your preference.

Meanwhile, slake the cornflour in the 1 tbsp...

Meanwhile, slake the cornflour in the 1 tbsp of water (which just means to mix together thoroughly!) and pour into the inner pot with the sausages. Turn it back onto Sauté and quickly, the sauce/gravy will start to thicken. Dish up the mash and serve the sausages and onion gravy on top.

A dessert that is dripping with salted caramel is always a winner. We love this variation of the classic Eton mess.

This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.

Salted caramel Eton mess

(225 grams) self-raising flour

tsp baking powder

unsalted butter, chopped, softened

(220 grams) caster sugar

eggs, lightly beaten

vanilla essence

Whipped cream, to serve

Salted pretzels, to serve

eggwhites

(165 grams) caster sugar

(150 grams) caster sugar

(125 milliliters) pure (thin) cream

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Billie Mckay serves up her favorite childhood recipe, the Chelsea bun.

Spiced apple Chelsea buns

sachet dried instant yeast

(125 milliliters) milk, warmed

sugar

(375 grams) plain flour, sifted

unsalted butter,

lemon juice

tsp mixed spice

egg, lightly beaten

(125 grams) brown sugar

(170 grams) grated Granny Smith apple

goat’s cheese

cinnamon

(50 grams) pine nuts, toasted

(120 grams) honey

vanilla bean, split, seeds scraped

Channel the quintessential sea-side British dinner with fish and chips with a side of sweet and tender mushy peas.

Jamie Oliver's fish and cheat's chips with tarragon mushy peas

(50 grams) plain flour

breadcrumbs

tsp dried chilli flakes

flounder (order

Sunflower oil, to shallow-fry Cress

1kg sebago potatoes, scrubbed (unpeeled), cut into 1cm-thick chips

rosemary sprigs, leaves picked

garlic cloves, thinly sliced

unsalted butter

fresh peas (or frozen, thawed)

tarragon, leaves

lemon

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Harry Potter&#x27;s favorite dessert: treacle tart, a very simple and delicious homemade tart recipe made with golden syrup, fresh breadcrumbs and lemon juice.

Harry Potter's Treacle Tart

Pastry:

280 g/ 10 oz/ 1 cup + 2 ½ tablespoons unsalted butter (See note 1)

350 g/ 12.4 oz/ scant 3 cups all-purpose flour

salt

ready-made pie crusts

Filling:

315 g/ 11 oz/ 7/8 cup + 1 tablespoon golden syrup (See note 2)

110 g/ 3.8 oz/ 2 ¼ cups fresh breadcrumbs (See note 3)

Use a kitchen scale to measure the ingredients.

Cut the butter into small cubes, place them...

Cut the butter into small cubes, place them in one layer on a plate, and put them in the freezer for about 15 minutes, they should not be frozen but get really cold.

In the meantime place the flour, sugar, and...

In the meantime place the flour, sugar, and salt in the food processor/stand mixer. Mix well.

Add the butter cubes and process shortly, about...

Add the butter cubes and process shortly, about 10 pulses, but it depends on the machine you are using.  The dough should just resemble breadcrumbs.

Sprinkle with 2 tablespoons of the very cold...

Sprinkle with 2 tablespoons of the very cold water, and pulse a few times again until the dough comes together. Add the third tablespoon of water if necessary, sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of the flour itself. The dough should hold together when you press a little bit of it between your fingers.

Form a ball, divide it into two discs,...

Form a ball, divide it into two discs, one a bit larger than the other, and wrap the discs tightly in plastic foil.

Refrigerate for at least 2 hours or overnight.

Remove the crust from the bread, weigh the...

Remove the crust from the bread, weigh the 110 g/ 4 oz needed and make breadcrumbs in your food processor.

Zest and juice the lemon.

Place the golden syrup into a small saucepan...

Place the golden syrup into a small saucepan and warm gently until it is runny, it will not take long.

Combine the syrup, breadcrumbs, lemon zest, and lemon...

Combine the syrup, breadcrumbs, lemon zest, and lemon juice very well.

My pie dish has a diameter of 23...

My pie dish has a diameter of 23 cm/ 9 inches, so I rolled the dough into a circle of about 26 cm/ 10 inches in diameter. It is loose-bottomed (like a springform), which makes things easier for me when removing the pie from the form. A regular dish works as well, but you will have to be more careful when taking the tart out of the form. Or use a ceramic pie dish, so you can cut and serve the tart directly from the dish.

Preheat the oven to 200 degrees Celsius/ 400...

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

On a lightly floured surface roll out the...

On a lightly floured surface roll out the larger disc into a circle large enough to cover the bottom and the edges of your pie form.

Place the rolled-out pastry sheet into your dish,...

Place the rolled-out pastry sheet into your dish, pressing the dough into the fluted edges of the pan.

Roll out the second disc of pastry into...

Roll out the second disc of pastry into a circle of about 3 mm/ 1/8 inch thickness and a diameter of about 23 cm/ 9 inch.

Cut the pastry into long strips for the...

Cut the pastry into long strips for the lattice topping.

If you want to decorate the treacle tart...

If you want to decorate the treacle tart to resemble Harry Potter, cut out the glasses, the scar, and the mouth. You will have leftover pastry in this case. You can cut it into biscuits and bake them separately until golden. Or freeze the leftover pastry for making a small pie some other time.

Pour the filling into the prepared pie dish...

Pour the filling into the prepared pie dish and level the top. Lay half of the strips over the filling in one direction and the other half of the strips in the other direction to form a lattice. Trim the edges.

Mix the egg and the water and brush...

Mix the egg and the water and brush the lattice and the edges of the pie with the mixture.

Bake the tart for 10 minutes at 200...

Bake the tart for 10 minutes at 200 degrees/ 400 degrees Fahrenheit, then reduce the heat to 180 degrees Celsius/ 350 degrees Fahrenheit and continue baking for another 25 minutes until the crust is golden brown and the filling puffs up in the center. The filling should still be slightly jiggly.

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Do you feel like baking? Here you will find hundreds of cake, pie, cheesecake and cookie recipes.

Cake, Pie, Cheesecake and Cookie Recipes

These amazing Duck Fat Roasted Potatoes are extremely delicious with the most crispy skin and a fluffy &amp; creamy inside.

Duck Fat Roasted Potatoes

kg potatoes ((King Edwards, Maris Pipers, Yukon Golds

g duck fat ((Use vegetable oil

garlic

rosemary

TSP paprika

TSP black pepper

Preheat your oven to 200° C (390° F).

Peel the potatoes and cut them into even-sized chunky pieces.

Place the potatoes in a pan with plenty of water and bring to a boil on medium heat.

Cook for 8 to 10 minutes, until they are slightly softened.

Drain the potatoes in a colander and then shake the colander to fluff them up.

Let them cool down while heating the duck fat until piping hot in the roasting tray.

When the fat is hot enough, add the seasoning, garlic, and rosemary to the fat.

Transfer the potatoes to the tray and give it a good stir to cover the potatoes with fat and seasoning. 

Place the tray in the hot oven and bake the potatoes for 30 minutes.

After 30 minutes, give them a shake, turn the oven down to 180° C (350° F) and cook for another 15 minutes until they are crispy and golden outside.

This cheesy, savoury spud pie is the perfect comfort food recipe the whole family will enjoy.

Ham hock and pork belly pie

ham hock (about 1.2kg)

tomato passata (sugo)

onion, very finely chopped

garlic cloves, crushed

thyme sprig,

rosemary sprig, leaves picked

bay leaf

pork belly, skin removed, cut into 2cm pieces

chicken stock

chipotle chillies in adobo sauce

demerara sugar

tbs smoked paprika (pimenton)

tbs bacon jam (from gourmet food shops)

cannellini

tbs milk

cheddar, grated

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A Ploughman's Lunch is the English equivalent of a Snacky Lunch. Quick to prepare and easy to share, it's an ideal no-cook meal and excellent for packing on the go.

Ploughman's Lunch

tbsp white wine vinegar

black pepper

egg (, hard-cooked, peeled and cut in half)

oz sliced English cheese

bread bread

seasonal fruit

cornichons

English pickle

tbsp butter (,

In a small bowl, place the onion slices. Pour over the vinegar. Season to taste with salt and pepper. Allow to sit to allow the onion to marinade. This also removes some of the bitterness and heat from the onions.

Meanwhile, divide the eggs, ham, cheese, bread, fruit, and cucumber pickles among four platters, boards, or dinner plates.&nbsp;

Divide the English pickle into four small dishes or ramekins. Place a ramekin and a pat of butter on each plate.

Divide the pickled onions among the four plates and serve immediately.

A classic, simple British dish that is served for breakfast, lunch or dinner.

Beans on Toast (The Proper British Way - Recipe by a Brit!)

Heinz Beans ((made in England) 415 g/14.6 oz)

bread

Put the beans into a small pot over medium low heat.

Put the bread in the toaster, and make the toast as desired. (If you like, you can butter the toast, but I find it unecessary as the beans are the primary flavor.)

Stir the beans, and heat until almost boiling, but don't allow to boil. (According to directions on the tin, this will affect the flavor.)

Place the toast on plates, and spoon ⅓ tin of the beans over the top of each slice. Serve immediately, preferably with a cup of hot tea.

In Oregon, we have a bit of a hard time finding the beans. if you do, they're $5 a can! I might have to find a bulk supplier.

My Dad enjoyed BEANS ON TOAST, not sure ever on bread not toasted.  I can see him sitting at the kitchen table, enjoying and chatting with my Mother.

Top 10 british food recipes from across the web

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Instant Pot Sausage & Mash

Salted caramel Eton mess

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Jamie Oliver's fish and cheat's chi...

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Duck Fat Roasted Potatoes

Ham hock and pork belly pie

Ploughman's Lunch

Beans on Toast (The Proper British ...

Bone Marrow Soup

Top 10 british food recipes from across the web

The most viewed british food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Sausage & Mash

Salted caramel Eton mess

Spiced apple Chelsea buns

Jamie Oliver's fish and cheat's chi...

Harry Potter's Treacle Tart

Duck Fat Roasted Potatoes

Ham hock and pork belly pie

Ploughman's Lunch

Beans on Toast (The Proper British ...

Bone Marrow Soup

The most viewed british food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine